4 cups blackberries
1/2 cup white sugar
3 tablespoons tapioca
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees
In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to
damage the berries. If using fresh berries, let sit for 15 minutes then pour into
pie crust. If using frozen berries, do not let it sit, mix and pour immediately into
the pie crust. Cover with top crust, seal and crimp edges, then cut slits in the
top for steam vents.
Bake in the preheated oven for 50 - 60 minutes, or until crust is golden brown and
filling is bubbling.
Makes 8 servings.
Come late August the blackberry bushes in our yard droop with the weight of fat ripe berries. This is the Himalayan blackberry. Introduced to North America in the late 1800's, it quickly escaped from cultivation and is now an extremely invasive plant. That being said, picking blackberries is a fond childhood memory shared by many Northwesteners. I always freeze several bags full for use in the winter months. This pie is a great and simple desert.
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